Crawfish boil help (1 Viewer)

[Semper]

Guys I know there has to be a recipe but I can't seem to find it lol. So need some help here. I have onions, potatoes, corn, garlic, lemons, anduille sausage and of course the crawfish. I can't remember when to do the taters... I assume in the very beginning before I add the crawfish, but I could really use some quick help here.

 

[efil4stnias]

Guys I know there has to be a recipe but I can't seem to find it lol. So need some help here. I have onions, potatoes, corn, garlic, lemons, anduille sausage and of course the crawfish. I can't remember when to do the taters... I assume in the very beginning before I add the crawfish, but I could really use some quick help here.

depends how soft you want them.

real soft- soon as you start the burner
bout 15 min or so after you first light the burner

just be sure to check them periodically during soak - if you soak 20 min or so they will get soft(er)

 

[Semper]

Thanks. And what about the sausage? I've never done sausage in a boil before.

 

[boutrous]

My general recipe is:

1) Fill pot with water and fire up burner. Drop in non-edibles such as seasoning, squeeze in lemon juice then drop in rest of lemon, and onions. Drink a beer.
2) While heating, rinse crawfish 3 or 4 times at least until water is clear. I don't use salt until the last rinse and I don't do it to purge them, I do it because I like the flavor of the extra salt. Drink a beer while they sit in the salt water.
3) Once the water begins to boil, drop in potatoes and garlic and drain the crawfish.
4) When the water comes to a rough rolling boil, drop the crawfish into the pot. I also add sausage at this point. Drink a beer.
5) Keep the fire blasting until the pot starts to boil again. As soon as it hits a good boil again, kill the fire. Drop in the mushrooms and frozen corn to help kill the boil. Cover the pot and throughly hose it down with water for a couple mins.
6) This is the start of your 30 minute soak. Add a little extra liquid seasoning and drink a beer. If you are adding soft veggies such as brussel sprouts, string beans, artichokes, or cauliflower do so about 10-15 mins into the soak so they won't get too mushy.
7) After 30 minutes, pull your basket and drain properly before pouring out onto your table.



Side Note: If the potatoes are the tiny ones, wait and add with the sausage.

 

[efil4stnias]

Thanks. And what about the sausage? I've never done sausage in a boil before.

i put mine in just as i turn off to soak

 

[Swamprat]

While the water is heating, I add my potatoes, other veggies and seasonings. Boil until taters are done, pull out everything and save on the side.. Boil crawfish, add sausages/corn a minute or two before shutting the fire down. Shut down fire, add previously cooked potatoes/veggies and soak with crawfish until done. Perfectly cooked potatoes and crawfish every time. As a bonus, extra time for cold ones.

 

[dtc]

Thanks. And what about the sausage? I've never done sausage in a boil before.

Grill your sausage. The grease from the sausage makes the crawfish taste crappy and makes your leftovers all taste rancid.

 

[Semper]

Came out great guys. Thanks for the help and suggestions.

 

[Rugruk]

Gratz on a successful boil! One of the most fun cooking things that's interactive with people over.

 

[Dan in Lafayette]

Grill your sausage. The grease from the sausage makes the crawfish taste crappy and makes your leftovers all taste rancid.

I'd take it one step farther and not add the sausage at all. Why throw sausage in the boil at all? It loses all its flavor and tastes like crap. I would grill it too and serve it as an appetizer. Why ruin good sausage by boiling it? It's a waste of money.

 

[Semper]

My guests wanted it, it was only 2 lbs. It didn't effect the crawfish at all, and I thought it was pretty good. Granted I only tried one piece. I have a theory when I'm doing a boil up here. I throw in all the groceries. These yankees eat tons of the potatoes, corn, garlic and sausage like it's the main meal. I literally had people who ate about 1lb of crawfish. Let them fill up on that stuff, I'll stick to the crawfish. And there was no leftovers. I have a rule here at my home, No crawfish/shrimp left behind.

 

[GeauxWhoDats]

I usually throw in the potatoes with the crawfish and a corned beef. After about 15 minutes I then throw in the corn and mushrooms.

 

[egautr1]

I'd take it one step farther and not add the sausage at all. Why throw sausage in the boil at all? It loses all its flavor and tastes like crap. I would grill it too and serve it as an appetizer. Why ruin good sausage by boiling it? It's a waste of money.

Hey to each his own but I personally love the sausage. I don't find it makes it oily at all and I love the flavor. I find that the cheaper or plainer sausage works best. I like to use Manda or Double D just regular or green onion smoked sausage. I find when I use the Richard's or Savoie's sausage it comes out different as those sausages have more spice and flavor already in it. What is also really good is some Deer sausage. Really brings out the flavor.

I usually put my sausage in at the very end either with the crawfish or right back when the crawfish and everything else is brought back to a boil. It's already cooked as it is smoked so if just needs to heat up and soak up the flavor. I especially love the sausage the next day as a poboy. Or even sliced up with some eggs. C'est bon!!!

 

[rsmith2783]

So does anyone have season amount recommendation? I have tried Frank Davis Recipe:

Frank Davis' recipe for perfectly boiled crawfish

For every 43 pound sack of crawfish, use:

www.wwltv.com

However the crawfish came out with very little flavor. I have tried this twice, and the last time I allowed the crawfish to soak for almost 1hr. I figured that last time I didn't let them soak long enough.

 

[buzd]

So does anyone have season amount recommendation? I have tried Frank Davis Recipe:

Frank Davis' recipe for perfectly boiled crawfish

For every 43 pound sack of crawfish, use:

www.wwltv.com

However the crawfish came out with very little flavor. I have tried this twice, and the last time I allowed the crawfish to soak for almost 1hr. I figured that last time I didn't let them soak long enough.

That recipe needs more celery and more garlic and probably more cayenne. Also, if you have access to liquid crab boil, I don't know why you wouldn't use one of the prepackaged mixes (I like Cajunland) instead of what is basically cayenne and salt. I usually use dry boil, liquid, and the seasoning bags (which have things like coriander and whole peppercorns.